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Infused Shrimp and Lobster Fajitas

Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients
  

  • 8 flour tortillas
  • 1 lb shrimp
  • 1/2 lb lobster cooked
  • 1 lime
  • 1 red onion
  • 1 green pepper
  • 1 red pepper
  • 1 orange pepper
  • 1 yellow pepper
  • 1 tbsp minced garlic
  • 2 tsp chili powder
  • 1 1/2 tsp ground cumin
  • 1/2 tsp coriander
  • 1 tsp paprika
  • 3 tbsp chopped cilantro
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 1/2 tbsp canna olive oil

Instructions
 

  • In a small bowl add two teaspoons of chili powder, 1 1/2 teaspoons of cumin 1 teaspoon of paprika, 1/2 teaspoon of coriander,1 teaspoon of salt, and 1/2 teaspoon of black pepper. Use a fork or whisk to combine.
  • Add one tablespoon of the fajita seasoning to the shrimp and give it a few stirs until the shrimp are covered.
  • Add 1 tablespoon a canna of olive oil to the shrimp and stir until the shrimp are covered again and then set them aside.
  • Add one teaspoon of fajita seasoning and stir until combined.
  • Add 2 tsp of canna olive oil, stir again until combined.
  • Put the lobster and shrimp in the refrigerator to marinate for about 15 - 30 minutes.
  • Slice onions and peppers into half inch slices the long way and put them aside in a large bowl.
  • Add the rest of the fajita seasoning to the chopped onions and peppers and combine.
  • Break apart the cojita cheese and set it aside.
  • Add shrimp to a medium size pan and cook for 2-3 minutes on each side. Then set them aside.
  • Add 1 tbsp of olive oil to a cast iron skillet and turn heat on medium.
  • Add minced garlic and saute for 1-2 minutes.
  • Add onions and peppers and let them cook for 2-3 minutes.
  • Add shrimp and lobster to the skillet and stir until combined.
  • Slice a lime in half and squeeze each half over the fajita mix and sprinkle cilantro on top
  • Place flour tortillas on a plate and serve fajitas with your favorite toppings!

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